Effect of Processing on Volatile Organic Compounds Formation of Meat—Review.
- Resource Type
- Article
- Source
- Applied Sciences (2076-3417); Jan2023, Vol. 13 Issue 2, p705, 13p
- Subject
VOLATILE organic compounds MEAT flavor & odor FLAVOR MICROBIAL metabolism LOW temperature plasmas MANUFACTURING processes MEAT - Language
- ISSN
- 20763417